By Tracy Lauth
Makes 20 servings
This amazing recipe uses fresh corn, is super easy to make, and will please your guests. Put your own spin on this crowd pleaser by adding or substituting ingredients. I love to bring this on camping trip. I bake ahead then top with cheese and warm before serving. And, this dish stays hot for a while so great buffet dish.
Ingredients
7 large eggs
1/2 cup Organic Valley heavy cream
4 cups water
1 1/2 cups buttermilk
1/2 cup (1 stick) cold butter, diced
1 1/2 teaspoons coarse sea salt
1/2 teaspoon freshly cracked black pepper
2 cups Bob’s Red Mill yellow cornmeal
Fresh corn removed from two medium ears of corn
Roasted red pepper – diced
2 slices of lean bacon – cooked and chopped fine
Instructions
- Preheat oven to 350°F.
- Generously butter 13 x 9 x 2-inch glass baking dish
- Cook bacon, drain fat and dice
- Remove the seeds and membrane from red bell pepper and dice. Add to chopped bacon.
- Remove fresh corn kernels. Add to bacon/pepper mixture
- Whisk eggs and cream in large bowl. Set aside.
- Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal – stirring constantly. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes.
- Gradually whisk 1 cup of hot cornmeal into egg mixture. Mix well. Gradually add remaining cornmeal to eggs. Tip: If you add a hot mixture to raw eggs too fast it will scramble your eggs.
- Add corn, red pepper, and bacon.
- Transfer batter to prepared dish and bake uncovered until golden on top and gently set in center, about 30 minutes.
- Let stand 10 minutes.
Substitutions and additions
- Add grated cheddar cheese
- roasted mild chilies
- top with grated cheese
- Swap white cornmeal for yellow. Be sure and change your fresh corn as well.